Middle Eastern · Dinner
Spiced Lamb Flatbread
Ground lamb is seared with cumin, cinnamon and allspice, then piled onto warm flatbread with garlic yogurt, pickled onion, tomato and parsley. The seasoning leans on classic Levantine spicing rather than heat, finished with a squeeze of lemon and a scatter of sumac for brightness.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
712Calories
40.9gProtein
45.3gFat
37.4gCarbs
6.8gSugar
4.9gFiber
842mgSodium
167mgChol
17.1gSat Fat
780mgPotassium
180mgCalcium
4.6mgIron
2.4mcgVitamin B12
11mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Thinly slice the red onion and toss with red wine vinegar and salt; set aside to pickle about 10 minutes until softened.
2
Marinate
Combine ground lamb with cumin, cinnamon, allspice, salt and pepper; work spices through meat until evenly flecked.
3
Sear
Heat olive oil in a skillet over medium-high heat. Add lamb in small clumps and cook 6–8 minutes, breaking it up, until deeply browned and no longer pink in centre.
4
Toast
Warm the pita in the same skillet or dry pan over medium heat 30–60 seconds per side until pliable and lightly charred.
5
Build
Spread garlic yogurt sauce over warm pita. Grate garlic clove into yogurt first, then scatter cooked lamb, pickled onion, diced tomato and chopped parsley on top.
6
Plate
Finish flatbread with sumac scatter, lemon wedge squeeze, and serve immediately while lamb is hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground lamb
- 22 pita bread (about 70g)
- 1/2 cup120g plain yogurt
- 22 small garlic clove
- 2 tsp2 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp allspice
- 1/2 tsp1/2 tsp sumac, plus extra for scattering
- 11 small red onion
- 2 tbsp2 tbsp red wine vinegar
- 4 tbsp4 tbsp tomato
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp olive oil
- 22 lemon wedge
- salt, to taste
- black pepper, to taste
